photo: Best White Pineapple Cake

Best White Pineapple Cake

Let’s prepare a festive sponge cake with canned pineapples. Dessert is very tender and light, moderately sweet and juicy thanks to canned fruits. The sponge can be prepared in a slow cooker on the "Baking" mode for 1 hour, as I did. It can also be baked in the oven at a temperature of 180 degrees Celsius. Preparation will take 35-40 minutes depending on the features of your oven. To make the cake high, use a baking form with a diameter of 22-24 cm. Sponge can be prepared in advance and stored in a fridge by wrapping it in a food wrap. During the preparation of the cream, take into account that the butter whipped with sugar and the custard base should be about the same temperature so that the cream does not separate. Be sure to try to make this dessert. This pineapple pound cake is universal, it will appeal to both children and adults!
120 min


  • Egg
    5 pcs
  • Whole wheat flour
    220 g
  • Potato starch
    65 g
  • Sugar
    350 g
  • Baking powder
    1.5 tsp
  • Vanillin
    2 pinch
  • Salt
    1 pinch
  • Butter
    200 g
  • Milk
    600 ml
  • Canned pineapple
    567 g
  • Almond petals
    75 g
  • Coconut chips
    75 g

Pineapple Cake


  • 1. Carefully separate chicken egg whites from yolks. Using a mixer, whip egg whites to a lush foam.
  • 2. Then, gradually add sugar (75 g) to the egg whites and continue to whip them at the maximum mixer speed to stable peaks.
  • 3. Combine yolks with the remaining sugar (75 g).
  • 4. Whip the mixture at the maximum speed of the mixer until a lush and light mass is obtained.
  • 5. Using a rubber spatula, carefully connect 2 egg mixtures to a homogeneous consistency.
  • 6. Add sifted wheat flour mixed with potato starch, baking powder, salt and vanillin to the dough. Mix the dough for the sponge, achieving a homogeneous consistency, and as a result we will get the most gentle and air cake with pineapples.
  • 7. Grease a bowl of slow cooker with butter and dust with wheat flour. Pour sponge dough into the prepared bowl. Let’s bake the sponge for 1 hour on the "Baking" mode.
  • 8. In the meantime, let’s make a cream. In the pan, heat 400 ml of milk.
  • 9. In a deep bowl, combine wheat flour (120 g) with potato starch (25 g). Fill the mixture with the remaining 200 ml of cold milk. Thoroughly mix the ingredients with a wire whisk, breaking the lumps and achieving a homogeneous consistency.
  • 10. Constantly stirring, with a thin jet, pour hot milk to the received mixture. Add vanillin for flavor. Let's pour the mixture back into the pan and put it on a low fire.
  • 11. Constantly stirring, bring the cream to a boil, and then remove from the fire. Cover the cream with food wrap and cool it to room temperature.
  • 12. Whip softened butter with sugar till lush and light mass is obtained. Add 1-2 tablespoons of custard base to the obtained mixture. Mix the mixture with a mixer until homogeneous. Thus, in several ways, combine the ingredients into a homogeneous thick cream.
  • 13. Cool the finished sponge on the wire rack and cut into 3 layers. Soak sponge layers with syrup from canned pineapples.
  • 14. For the convenience of cake gathering, let's use a culinary ring. Evenly distribute over the first layer ¼ part of the cream.
  • 15. On top, put canned pineapples cut into small pieces, slightly pressing them into the cream.
  • 16. Alternating layers of syrup-soaked sponge, cream and fruits, collect the whole cake with pineapples. The top of the cake is greased with cream, decorated with almond petals and coconut chips.
  • 17. Let's put the cake in the fridge for 2 hours so that it stabilizes. Then carefully remove the culinary ring, decorate the sides of the cake with the remaining cream and coconut chips.
  • 18. Let's get the dessert back in the fridge for 1-2 hours for soaking. Cut the finished cake with canned pineapples into serving pieces and serve with tea or coffee.

    Bon Appetite!
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